Lemony salmon pasta with spring vegetables and ricotta

Lemony salmon pasta with spring vegetables and ricotta

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  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings
  • Easy

Jump into spring with this lemon-infused salmon pasta made with fresh spring vegetables and creamy ricotta.

Featured in
Pasta recipes, Ricotta recipes


  • 400g fettuccine
  • 500g Coles skin off salmon fillets
  • 2 tablespoons olive oil
  • 1 leek, pale section only, thinly sliced
  • 1 garlic clove, crushed
  • 1 large zucchini, peeled into ribbons
  • 1 lemon, zested, juiced (1/4 cup juice)
  • 2 tablespoons chopped dill
  • 1 cup (120g) frozen peas, thawed
  • 150g fresh firm ricotta, crumbled
  • Lemon wedges, to serve
  • Dill sprigs, extra, to serve
  • Crusty bread, to serve


  • Step 1
    Cook fettuccine in a saucepan of boiling salted water following packet directions or until al dente. Drain well, reserving 1/4 cup of the cooking liquid.
  • Step 2
    Meanwhile, heat a large non-stick frying pan over medium-heat. Cook the salmon for 3 mins each side for medium. Transfer to a plate. Set aside for 5 mins to rest.
  • Step 3
    Heat oil in the same frying pan over medium-low heat. Add leek and cook for 3 mins or until softened. Add garlic, zucchini and lemon zest and cook for 2 mins or until zucchini softens. Add lemon juice, dill and peas and cook for 2 mins. Add pasta to the pan with the reserved cooking liquid and ricotta. Gently toss to combine.
  • Step 4
    Coarsely flake the salmon and add to the pasta. Season. Divide among serving plates. Top with dill sprigs and serve with lemon wedges and crusty bread.

  • Author: (N/A)
  • Image credit: (N/A)
  • Publication: Coles

Source: taste.com.au


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